I used to think watermelon salad was an acquired taste. Every version I tried had a distinct NQR taste about it. I discovered it wasn’t the salad but the feta. Most recipes out there use Greek feta which in my opinion has an unappealing taste and dominates the dish. I prefer to use Bulgarian feta or at a stretch Danish feta if it is unavailable. And the lime juice in this recipe makes all the difference. This salad is a visual standout on your table as are my mixed leaf and asparagus salad and Asain Rice noodle salad.
Watermelon Salad 🍉
Remove the rind from each slice of watermelon and cut into random chunks. Place into a medium size bowl. Break the feta into approximately 1 cm cubes and scatter over the watermelon.* Don’t crumble the feta as it will discolor the salad and create a milky appearance. Add the sliced mint, cracked pepper to taste and squeeze over the lime juice. Gently toss to combine. Refrigerate for about 10 minutes before serving.
Its not ideal to make the salad too far in advance as it will become watery